Easter Pie
Ingredients
Part Preparo
Process
02. Add egg yolks and milk, and beat until a homogeneous dough is obtained. Careful: do not overmix to avoid gluten formation.
03. With the help of a rolling pin, roll out the dough and line the smooth molds for Easter eggs.
04. Fill each mold with shredded and seasoned cooked chicken and Catupiry cheese.
05. Cover each mold with the remaining dough.
06. Refrigerate for approximately 1 hour.
07. Unmold and place on previously greased smooth baking sheets with the oval side facing up.
08. Decorate as desired with the remaining dough.
09. Brush with egg yolks and milk to taste.
10. Bake at 200°C for approximately 40 minutes in a deck oven with low steam.
Tips
* Turbo Oven with steam: 170°C for approximately 35 minutes.
- The chicken filling can be replaced with a filling of your choice.
Yield
4 Units of 675 g
Equipment
Steamer Oven , Mixer , Refrigerator , Rolling Pin , Spoon , Paddle Attachment , Scale , Smooth Baking Sheets , Knife , Brush , Container , Smooth Mold for Easter Egg 500g
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 150 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 7.5 | % VD (*) |
| Gorduras totais (g) | 7.2 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0.9 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 212 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Easter Pie
Ingredients
Part Preparo
How to make it
01. Place Zeelandia Versamix, salt, and cake margarine in the mixer and mix on low speed (speed 1) until homogeneous. Use a paddle attachment.
02. Add egg yolks and milk, and beat until a homogeneous dough is obtained. Careful: do not overmix to avoid gluten formation.
03. With the help of a rolling pin, roll out the dough and line the smooth molds for Easter eggs.
04. Fill each mold with shredded and seasoned cooked chicken and Catupiry cheese.
05. Cover each mold with the remaining dough.
06. Refrigerate for approximately 1 hour.
07. Unmold and place on previously greased smooth baking sheets with the oval side facing up.
08. Decorate as desired with the remaining dough.
09. Brush with egg yolks and milk to taste.
10. Bake at 200°C for approximately 40 minutes in a deck oven with low steam.
Tips
* Turbo Oven with steam: 170°C for approximately 35 minutes.
- The chicken filling can be replaced with a filling of your choice.
Yield
4 Units of 675 g
Equipment
Steamer Oven , Mixer , Refrigerator , Rolling Pin , Spoon , Paddle Attachment , Scale , Smooth Baking Sheets , Knife , Brush , Container , Smooth Mold for Easter Egg 500g
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 150 | % VD (*) |
| Carboidratos (g) | 10 | % VD (*) |
| Açúcares totais (g) | 0.7 | % VD (*) |
| Aç adicionados (g) | 0.4 | % VD (*) |
| Proteínas (g) | 7.5 | % VD (*) |
| Gorduras totais (g) | 7.2 | % VD (*) |
| Gorduras saturadas (g) | 2.6 | % VD (*) |
| Gorduras trans (g) | 0.9 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 212 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.